Oven-Fried Chicken on a Stick

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Here’s a fun way to serve oven-fried chicken for a picnic: put it on a stick. It’s fabulous served with this homemade Vidalia onion and honey-mustard sauce, but it’s also great with barbecue sauce or Frank’s hot sauce. This is an easy recipe to double if you’re serving a crowd.

Prepare the chicken up to 4 hours ahead and refrigerate; serve cold. Cover and refrigerate the sauce for up to 3 days. Serve at room temperature. | Equipment: 6 (12-inch) bamboo skewers

6 servings

To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.

Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don’t refrigerate, or the chicken will be too salty.)

Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.

Preheat oven to 350°F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.

Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.

Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.

Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired.

Serve the chicken with the dipping sauce.

Nutritional Facts

Servings

6

Per serving

Calories

351

Carbohydrates

20g

Fat

18g

Saturated Fat

2g

Monounsaturated Fat

10g

Protein

28g

Cholesterol

63mg

Dietary Fiber

2g

Potassium

255mg

Sodium

309mg

Added Sugars

3g

Exchanges

1 starch

3 lean meat

2 fat

Carbohydrate Servings

1

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1 reply

I find it VERY frustrating when recipes tell you to "see note" or "see tip", etc. ad there are NO NOTES OR TIPS included…this happens time and time again with the recipes posted!!!! How about getting your act together and add the "notes" or "Tips" the recipes tell you to see… This recipe is yet another example of this omission!!!!